1. Season fish with salt and pepper, on both sides. If cooking flat fish fillets, gently fold fillets into parcels to help cook fish evenly.
2. Over a large pan of boiling water, set a bamboo steamer. Lay a heatproof plate inside and rub with a drop of oil, to keep fish from sticking.
3. Lay fish on plate and cover with steamer lid. Allow about 10min of cooking per 2.5cm (1in) thickness.
4. Fish is cooked when just opaque all way through. Take care not to overcook as this can ruin texture and flavour. Remove steamer from pan and serve fish.
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White China oval plate, Sophie Conran. Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Bamboo steamer, small white plate, oil pourer, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
